SakenowaRecord your sake experiences and discover your favorites
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たけるパパ
This is my first time to drink sake from Ibaraki Prefecture.
At first, I decided on Urasato.â
This fire-aged sake is made from "Gohyakumangoku" rice suitable for sake brewing and brewed with Ogawa yeast. The rice, water, koji mold, yeast, and everything else is made in Ibaraki.
Polishing ratio is 60%.
Alcohol level is 15 degrees Celsius.
When the bottle is opened, it has a mild melon and muscat-like aroma.
When poured into the sake cup, it has a clear and smooth texture.
Taking a sip, it has a smooth mouthfeel with a round sweetness that spreads in the mouth.
The acidity is restrained, leaving a clean and crisp aftertaste.
The impression is of a relatively well-structured, drinkable 🍶.
It is so good that it has recently become a favorite of mine, and I would like to try the rest of the Urasato lineup.
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ジェイ&ノビィ
Hello, Takeru Papa 😃.
Congratulations on your first Ibaraki sake at Urasato 🎉!
The light nigorigo is also very tasty 😋 Please give it a try 👋.
Japanese>English
たけるパパ
Hi Jay & Nobby 😃.
I didn't notice Urasato's light nigori until later due to lack of research 😅.
I'll have to try this one 😃.
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酔いどれキリン
Slightly sour and tasty, with a bitter aftertaste.
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たけるパパ
This is a seasonal sake by Senkyoku. We will open the bottle without letting it sit too long in the fridge.
We hope we don't miss the wave just in time💦.
The rice used is 100% Domaine Sakura Yamadanishiki.
Polishing ratio is 50% for Koji rice
Kake rice: 60
Alcohol level is 14 degrees.
When the bottle is opened, the aroma is fresh and citrusy.
When poured into the sake cup, it has a clear, silky texture.
When you take a sip, a refreshing, clear acidity precedes the first sip.
After the acidity, the umami of rice can be felt in the mouth. You will be impressed by the umami without any cloying taste.
The acidity, described as lemon squash, lingers as an aftertaste.
It has a sourness and umami that makes you want to drink more 😊.
I can understand why it pairs well with tempura and other fried foods.
Japanese>English
たけるパパ
This is the first sake from Saitama, Sairai, which I chose for the first time.
The only rice used is domestic rice.
Polishing ratio is 55%.
The alcohol content is 16%.
When the bottle is opened, the aroma is slightly fruity.
When poured into the sake cup, it has a smooth, slightly yellowish flavor.
When you sip it, it has a clear mouthfeel. The mouth is filled with a rich, dense sweetness, while the tongue is filled with an enveloping acidity that gives it a fruity peach and berry-like flavor. Finally, a slight bitterness finishes it off.
This is delicious 😋 You can drink it smoothly without feeling the alcohol of 16 degrees Celsius.
Japanese>English
たけるパパ
UA.1st, a reissued version of the first collaboration between Senkori and United Arrows, 2020.
The 2025 version, which is an improved version of the recipe and design from that time, is said to be a reissue of UA.
The rice used is Domaine Sakura Yamadanishiki,
Domaine Sakura Kame-no-o
Polishing ratio is 90%.
Alcohol level is 13 degrees Celsius.
Assemblage, fire-aged
When the bottle is opened, a weak effervescence rises and the corks are stirred.
When the bottle is opened, the aroma is strong with lactic acidity and fruity notes.
When you take a sip, a soft acidity and sweetness spreads in the mouth. There is a light grapefruit-like bitterness, which tightens the palate. A lingering, chili-like aftertaste and a slight sweetness remain.
Slightly cloudy, like a snowball with little fizz, but the flavor is complex and clear.
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しんたろ
This was my first Tedorigawa and first Ishikawa sake. It has a moderate level of acidity and bitterness, and I felt it was a good match with fatty fish. The bitterness lingers in the aftertaste, but the aftertaste is short and clean. It is what one would call refreshingly dry. The bitterness seems to be influenced by the use of water with a slightly high mineral content. The malted rice is Yamada-Nishiki, the premium rice is Gohyakumangoku, and the rice polishing ratio is 60% even though it is a junmai sake. The concept is a daily junmai sake that bridges meals and conversation like a rainbow in the sky.
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ミーノ
Fruity and light.
Personally, I felt it could be just a little bit heavier.
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しんたろ
AKABU Junmai Ginjo has been on my mind for a long time. It has a nice sweet aroma of rice that is different from fruity. It was described as "green apple," but I have never smelled or tasted green apple, so I honestly did not understand what it was. Immediately after drinking, there is a gentle taste of rice, but soon there is an impression of a firm taste that could be described as astringent or bitter. There was a sense that it washed out any oily food that it was paired with, making it a very good sake for a meal. Personally, I thought it went well with avocado with salt, pepper, and olive oil, and sashimi in general.
I couldn't find it on the label, but the official website states that Gingin rice, a sake brewing rice produced in Iwate Prefecture, is used. With a rice polishing ratio of 50% and 15% alcohol, it was very satisfying even in small quantities, partly because of the robust aftertaste that comes on the palate.
Japanese>English
たけるパパ
This is my first Koei Chrysanthemum Death.
I had always been curious about it, but never got around to purchasing it, and always passed it up, but this time I was attracted by the refreshing summer label and finally decided to buy it 😂.
The sake rice used is 78% Hokkaido Ginpu, used for the first time.
Saga Hagakure yeast was used for the first time.
The alcohol content is a low 13 degrees.
There is a label warning against opening the bottle, so this time I opened the bottle after it had cooled and settled down sufficiently in the refrigerator.
I was holding the bottle open with my thumb, but the pressure was too much and the bottle came off with a pop. It was a close call... 😅No spillage, but safe.
The aroma when I opened the bottle was really like cream soda. After a while, it has a sweet aroma like pear.
When I pour it into the sake cup, it has a slight bubbly taste and the ori is stirred up, but the sake is very smooth.
As you take a sip, a light sweetness spreads quickly in the mouth, followed by lime and other citrus flavors and a light acidity. Finally, bitterness tightens the taste and leaves a refreshing aftertaste.
The low alcohol content makes it easy to drink, and it is a dangerous summer saké that will make you drink more saké, just like the image on the label.
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ジェイ&ノビィ
Hello, Daddy Takel 😃.
Congratulations on your first Kouei Kiku ㊗️ 🎉Opening a Kouei Kiku 🚀 is scary 😅.
But when you drink it, it's definitely delicious 😋, although as you say, it's dangerously ⚠️ delicious 😆.
I'll get it if it's still available at Mashidaya👍
Japanese>English
たけるパパ
Hi Jay & Nobby. Thanks for the rice. I can't believe you pushed the cork back like that, let it rest well in the fridge 😁.
It's so easy to drink, I'm sure I'd finish it in a four-pack bottle in no time. I should have bought another bottle.
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酔いどれキリン
Again, delicious 🤤.
Clear appearance, refreshing taste.
This, this, this ~ delicious 🤣🤣🤣
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MimurosugiDio Abita
しんたろ
I am looking for a junmai sake that I can drink on a regular basis.
It has a banana-like flavor, is easy to drink, and has a very light aftertaste. It also felt like white wine.
It is made with 100% Yamada-Nishiki, 60% polished rice, and low alcohol content of 13% in the original bottle.
Miwa in Nara Prefecture, where Imanishi Sake Brewery is located, is said to be the birthplace of sake and is mentioned in the Kojiki and Nihonshoki. The origin of Mimuro-sugi (cedar) is said to come from the fact that Mt. Miwa was once called "Mt.
Dio Abita is Italian for "God dwells".
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酔いどれキリン
Refreshing and refreshing
Easy to drink - 11 degrees Celsius
Yum~This, this, this 🤣🤣🤣🤣
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たけるパパ
Banshu Ikkyo, first time 🍶desu!
I have recently developed a taste for dry sake, so I chose this summer sake 😄.
The rice used is 100% Yamadanishiki from Hyogo Prefecture. The rice is 100% Yamadanishiki from Hyogo Prefecture and is called "Shin Gin Seibai" (flat polished rice), which is a high-precision rice polishing technique that produces a clear, clean sake.
Polishing ratio is 60%.
The alcohol content is slightly low at 14 degrees.
When poured into a sake cup, it has a smooth and clear taste.
When the bottle is opened, the aroma is fruity with a hint of muscat.
When you take a sip, it has a very smooth, watery mouthfeel. First, fruity sweetness and acidity like white grapes spread over the tongue.
The sweetness is not too sweet, and the elegant sweetness and acidity spread quickly in the mouth. The refreshing flavor is impressive.
It has just the right amount of umami without being too sweet. Very easy to drink, it is a good sake that will make you drink more sake.
Banshu Issen, you will want to drink the rest of the lineup 😍.
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ジェイ&ノビィ
Good evening, Daddy Takel 😃!
Congratulations on your first Banshu Ichiken with Summer Dry 🎉Scented Dry is really delicious 😋.
We've never had it here so it's a good reference for us 🤗.
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